Chicken Chimichangas

• 2 1/2 c. shredded or chopped, cooked chicken
• 2/3 c. picante sauce
• 1/3 c. green onion slices
• 1 tsp. ground cumin
• 1/2 tsp. oregano leaves, crushed
• 1/2 tsp. salt
• 8 flour tortillas (7 to 8-inch)
• 1/4 c. melted butter
• 1 c. shredded Monterey Jack cheese

1. Combine
2. chicken,
3. picante sauce, onion, cumin, oregano and salt
4. in
5. a
6. saucepan.
7. Simmer 5 minutes or until most of liquid has evaporated.
8. Brush 1 side of tortillas with butter. Spoon about
9. 1/3
10. cup
11. of
12. chicken
13. mixture
14. onto
15. center
16. of unbuttered sides.
17. Top
18. with
19. 2
20. tablespoons of cheese.
21. Fold down sides over filling; fold ends down.
22. Place seam side down in
23. 13
24. x 9 x 2-inch baking dish.
25. Bake in a preheated oven at 475u0b0 for 13 minutes or until crisp and golden brown.
26. Top with guacamole, additional picante sauce and sour cream to serve.

chicken, picante sauce, green onion, ground cumin, oregano, salt, flour tortillas, butter, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=552526 (may not work)